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Unread 03-06-2011, 07:04 PM   #1
DaveMW
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Default Smoking plateau - 6# - 13.5 hrs (so far)

Stuck on the smoking plateau with my 6.06 pork butt. It's my first one but luckily I read teh forums and know there is a plateau and it seems that I am stuck in it. I set the alarm for 6AM this morning and it is 8PM and I am still at 145 degrees. trying for 165 and foil on heat until @ 200 degrees so i can cool wrapped in towles until 165 again.
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Unread 03-06-2011, 07:05 PM   #2
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How long have you been at 145??? Their is a chance that butt aint edible.
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Unread 03-06-2011, 07:06 PM   #3
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Is the plateau because the fat is absorbing the heat and melting?
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Unread 03-06-2011, 07:08 PM   #4
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whats the cook temp? sounds like at least one thermo is no workie.. at 225 +/- a 6# is 9 hours...MAX. plateau is usually in the 160's...
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Unread 03-06-2011, 07:10 PM   #5
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Quote:
Originally Posted by Smoothsmoke View Post
How long have you been at 145??? Their is a chance that butt aint edible.
Wow had to re-read the post, 13.5 hours in and your only at 145? It is definitely not edible, well I wouldn't eat it.
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Unread 03-06-2011, 07:12 PM   #6
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now if you had cured and we are talking cold smoking and bacon was on the menu.. then, i'd slice it and cook some eggs. i'm with smooth..

yank it off and cut in in half. curious to hear if it's really done or not..
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Unread 03-06-2011, 07:15 PM   #7
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Ditto on the El Paso if it's been hovering at 145 for a long time.
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Unread 03-06-2011, 07:18 PM   #8
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Never heard of an un edible butt...what causes this? Not enough fat marble?
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Unread 03-06-2011, 07:21 PM   #9
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145 is way low for the stuck zone. usually over 155-160-165. I would push that heat to 275 to push it along...maybe even 290 just to give it a kick in the butt... What temps have u been cooking at?

watch the speed of the climbs, once it starts moving again...around 165-170, u can lower temps again.
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Unread 03-06-2011, 07:24 PM   #10
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Smoker temp has been 225 -250 all day (I check frequently). I also log times/temps here is a cross sample of INTERNAL TEMP:
4PM - 135
4:30 - 138
5PM - 141
5:30 - 141
6PM - 143
6:25 - 145
6:40 - 145
7PM - 145
7:20 - 145

Again - 6# butt started at 6:30AM. Waiting to foil and place back on heat until 200 & off until 165 again. Thoughts? Its my first butt.
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Unread 03-06-2011, 07:26 PM   #11
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Quote:
Originally Posted by DaveMW View Post
Smoker temp has been 225 -250 all day (I check frequently). I also log times/temps here is a cross sample of INTERNAL TEMP:
4PM - 135
4:30 - 138
5PM - 141
5:30 - 141
6PM - 143
6:25 - 145
6:40 - 145
7PM - 145
7:20 - 145

Again - 6# butt started at 6:30AM. Waiting to foil and place back on heat until 200 & off until 165 again. Thoughts? Its my first butt.
That's 10 hours in the danger zone, not edible in my opinion! Have you calibrated your thermometers recently? Something sounds off.
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Unread 03-06-2011, 07:29 PM   #12
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Brand new smoker plus I have an additional thermo indoe and a new probe in the shoulder, It looks great thus far just not at the correct temp. Open to any thoughts/ideas. anything. Plan on hanging tough and waiting it out otherwise. I can outlast that sonofagun.
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Unread 03-06-2011, 07:31 PM   #13
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By the way, I have nice pron if this works out...otherwise I have "what not to do photos"
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Unread 03-06-2011, 07:32 PM   #14
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Quote:
Originally Posted by mcoupe View Post
Never heard of an un edible butt...what causes this? Not enough fat marble?
Botulism can occur at long lower cook temps with fresh (non cured) meats.
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Unread 03-06-2011, 07:34 PM   #15
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What thermo says it's 225-250? My guess is your temps at grate level or by the butt are well below that and probably 160-170ish. Chalk it up to experience and or order pizza, or most KFC's have 10$ buckets on Sunday.
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